Reviewed: Sep. 26, 2005

Made this for some friends and was told this is one of the best roasts they have ever had. I only had a 3 lb roast, so I cut all the ingredients in half and cut an hour off the cook time. Turned out perfect.

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Reviewer:

JENNLYNNMAHAN

Reviewed: Sep. 21, 2005

This was delicious. I served the pork with scalloped potatoes so I just cooked the pork with onions, no potatoes or vegetables. The timing was perfect and the meat was super moist and tender and it sliced beautifully.I slathered the sliced pork in BBQ sauce everybody loved it.The pork made fantastic sandwiches as well. Thank you.

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Reviewer:

CHEFJUDES

Reviewed: Apr. 4, 2005

Delicious! The only thing I'll do different next time is to fill the pan less than 2/3 full with water, used large dutch over and after filling it 2/3 full with water and covering it the juices would have spilled out of the pan if I hadn't removed some before adding the vegetables(remember the pan is covered and the steam creates more liquid). Wouldn't change any thing else, used water only , no broths. After removing the veggies and meat from the pan boiled juices down to about !/2 to concentrate them and made a delicious gravy. It was great the next day too and I froze the left over gravy to have with pork tenderloin or broiled pork chops since there's never enough juice from them to make gravy.Thanks Kmitschke.

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Reviewer:

BONTON

Reviewed: Feb. 12, 2005

Great recipe. Used two cans of beef broth plus water. My family loved this recipe. The roast was incredibly tender. If you want more than a couple of cups of liquid for gravy you should probably add additional water.

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Reviewer:

TRIPLETS01

Reviewed: Dec. 23, 2004

After 4 hours of cooking, my 7 lb roast was overdone. I'll try it again and this time monitor the temperature more closely. But the flavor was great, and even overcooked it was still juicy.

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Reviewer:

kcozonac

Reviewed: Dec. 19, 2004

My family loved this recipe and it was very easy to do. The roast was tender and juicy. I substituted quartered baking potatoes for new potatoes and added celery. A definite keeper.

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Reviewer:

Healthy4Life99

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 5, 2004

This is *so* good. I was generous with the seasoning for the meat before I seared it. I used vegetable broth and some beef boullion cubes for most of the broth and it was really good. Mmmmmm! :)

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Reviewer:

FAILE819

Reviewed: Nov. 15, 2004

I used one can of beef broth and one can of vegetable broth instead of the water called for in the recipe, and ended up adding some water about halfway through cooking. But I ended up with a fairly good base for gravy, which I made by heating it to a boil and adding a slurry of cornstarch and water. The veggies were perfectly cooked, and the roast was tender and good. I might've like a little bit more spices on the roast, but other than that it was great. I served it to company along with the "Unbelievable Rolls" from this site, and a salad. I didn't use any mushrooms, and used less onion than called for.

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Reviewer:

COOKIN LADY

Cooking Level: Expert

Reviewed: Nov. 8, 2004

Very good. Extremely tender. Very tasty. Left out the mushrooms because my husband hates them. Also seasoned the roast with Montreal Steak seasoning before searing it. I only used a 3lb. roast so cooked it about an hour less than recommended and used half the other ingredients and it turned out perfect.

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Reviewer:

HEIDIANN71

Cooking Level: Intermediate

Reviewed: Nov. 1, 2004

This was excellent. My family loved it. I did what others said and used beef broth in place of water. I will be making this often, especially when I have company I want to impress. OOH LA LA!!!

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